Thanksgiving is the perfect time to celebrate the decorated cookie. No one really expects cookies for this holiday. They’re too busy looking for the pie, right? At least that’s the way it is in my family. This year, I just had to give in to the call of the turkey-shaped cookie cutter. The only reason I’ve resisted for the past few years is because of the color brown...yes, the color brown. Up to now, I haven’t been able to achieve the perfect shade of brown for the noble bird.

These simple, buttery Soft Amish Sugar Cookies are exquisite. They have crisp edges and a soft, chewy center. They’re easy to make and so satisfying to eat. If you’re not careful, you’ll eat three or four before you know it. They are delicious enough to be eaten plain, but you can’t go wrong if you dress them up with sprinkles or dip them in chocolate. They even travel well and make a welcome addition to my holiday packages. Butter and sugar never came together in a more satisfying bite.

I’ve been in the mood for apple pie lately. But since making pies is rather daunting, I was wondering if all that great taste could somehow be put into a smaller package, like a cookie. John at Preppy Kitchen did just that and his step-by-step instructions with photos make it easy and fun. The result is a delicious pie-cookie hybrid, with a tart apple filling wrapped in a flaky, buttery crust full of cinnamon, allspice and ginger.